With only five ingredients and less than 20 minutes, you'll have a surf and turf meal that is set to impress. Serve this company-worthy platter with a green salad, and you're set for an elegant, fuss-free meal. For a more affordable (but equally tasty) option, try using shrimp in place of the scallops. Seared scallops are so easy and pair so well with the crispy, buttery flavor of the bacon and fresh navel oranges. As the scallops sear in the bacon drippings, they become crisp on the outside and cook slowly on the inside.
4 center-cut bacon slices
3 large navel oranges, divided
1 1/2 pounds fresh sea scallops
1/2 teaspoon black pepper
1/2 teaspoon kosher salt, divided
1 tablespoon apple cider vinegar
2 teaspoons chopped fresh thyme
Est. added sugars 0
How to Make It
Place bacon in a large cast-iron skillet over medium-high; cook 6 minutes or until crisp, turning once after 3 minutes. Remove from pan with a slotted spoon; coarsely chop.
While bacon cooks, cut 1 orange in half; squeeze juice from both halves into a bowl. Peel and section the remaining 2 oranges over bowl to collect juices. Place the orange sections in a separate bowl.
Increase heat to high. Pat scallops dry; sprinkle evenly with pepper and 1/4 teaspoon salt. Add scallops to drippings in pan; cook 2 minutes on each side or until golden brown. Transfer scallops to a platter; cover with foil to keep warm. Add orange juice, vinegar, and remaining 1/4 teaspoon salt to pan. Cook 2 minutes or until simmering, scraping pan to loosen browned bits. Drizzle orange juice mixture evenly over scallops; top evenly with bacon, orange sections, and thyme.